
This showstopping layer cake is everything you want in a celebration bake — moist, warmly spiced, and crowned with a tangy cream cheese frosting that's genuinely hard to stop eating. Three very ripe bananas do the heavy lifting here, delivering natural sweetness and that deep, caramelized banana flavor that makes every bite feel indulgent. A gluten free flour blend swaps in seamlessly for all-purpose flour, and the combination of sour cream and alternating additions keeps the crumb tender and soft rather than dense or gummy — the texture pitfall that can plague wheat-free baking. The cinnamon adds a subtle warmth that plays beautifully against the rich cream cheese frosting, which whips up smooth and spreadable thanks to a splash of heavy cream. At 12 servings, this is a cake built for a crowd, whether that's a birthday, a holiday table, or just a weekend when you want something genuinely impressive. The step-by-step layering and chilling process means you get clean, bakery-worthy slices every time. Anyone who's been burned by dry or crumbly wheat-free cakes in the past will be pleasantly surprised by how satisfying this one is.
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Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans, line the bottoms with parchment paper, and grease the parchment.
In a medium bowl, whisk together the gluten free flour blend, baking powder, baking soda, salt, and cinnamon until evenly combined. Set aside.
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